Changing social trends, busy lifestyles and long commutes have driven demand for restaurant and take away meals in the last 5 years. However, new disruptors in the market such as Uber Eats and Menulog are eating into restaurant margins and give the customers the opportunity to have a high-quality meal without leaving their home.

Restaurants in the USA are further down that road than in Australia, and in a recent industry report, experts have estimated that restaurants that focus on “convenience” and/or “experience” are most likely to survive these disruptors in the long term. In both cases proactive and speedy service are the point of difference that are vital for success and rely on the best available technology.

The most successful restaurant concepts will be those that identify what consumer need they are satisfying — often boiling down to convenience versus experience — and then structuring their menu customer service, operations, and technologies to best address these needs*

“Convenience” locations should use technology to maximize transaction throughput and delivery options, while “experience” locations should use technology to improve the guest experience by reducing wait times.

The digital experts in hospitality pagers in the market are BTG, whose Boomerang Pagers are well known to most Australian restaurants. Designed to be reliable and drop, dust and splash resistant, they are built for the rigours of the club and hotel restaurant market. Managing guest flow through the entire range of BTG paging equipment is a simple process even in the busiest of restaurants and easy for staff to use.

Improving the customers experience, whether that is by delivering to their table or allowing them to pick up ordered meals as soon as they are ready, ensures food is always hot for patrons. Service speed for customers is increased, while reducing staff levels and saving on the high costs of any restaurant business.

Let the experts from BTG tell you how simple the system is to use by checking out their video here>>>

For more information on their flexible rent or buy options for all sizes of club and hotel restaurants, contact the BTG Sales team:

Glenn Sinclair:

Michael Lintott: